This recipe is adapted from Carina Cooper’s The Notting Hill Cookbook. The original called for chicken slow-cooked with sun-dried tomatoes, balsamic vinegar and rosemary but Tommy made it into a vegetarian version and tweaked the seasoning. The dish has quite big flavors so if you enjoy vinegar, try it out.

Drain tofu and wrap it in a kitchen towel to absorb excess liquid. Cut into 1-inch cubes. Peel and chop garlic and onion finely.

Heat oil in a heavy-set pan over a medium heat. Add garlic, onion and almond and fry until the onions are soft. Watch out for the almond to make sure that it doesn’t burn.